Carrot Cumin Salad with Falafel Croutons
12 Dr. Praeger’s Falafel Flats
2 lbs. carrots, peeled and cut into ¼-inch pieces (about 4 cups)
3 tablespoons fresh lemon juice (juice of 1 lemon)
1 teaspoon finely grated lemon zest
3 tablespoons olive oil
1 garlic clove, finely minced
¾ teaspoon cumin
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cayenne pepper
3 tablespoons chopped parsley
- Cook Dr. Praeger’s Falafel Flats according to package directions. Remove from heat, cool slightly and cut into quarters to make croutons.
- While falafel flats are cooking, bring a large pot of water to a boil and cook carrot pieces until tender-crisp, 4 to 5 minutes. Rinse carrots under cold water to cool, drain thoroughly, transfer to a medium-sized bowl and reserve.
- Whisk lemon juice, lemon zest, olive oil, garlic, cumin, salt, pepper and cayenne pepper in a small bowl. Pour over carrots, add parsley and toss to combine.
- Divide among 4 plates and top with falafel croutons.
*Recipe and image courtesy of www.drpraegers.com.*